Rwanda

 Welcome to Rwanda!  Rwanda is known as the Land of a Thousand Hills because it has many mountains.  Rwanda is Africa's second most populated country, with about 219 people per square mile.  In 1994, they had a genocide that saw around 800,000 people killed in 100 days.  Also, fascinating, since 2018, Rwanda has been using drones to deliver blood and medical supplies to remote areas.  Doctors order these materials by text!  According to Google, the population of Rwanda is 14.28 million people, and the capital is Kigali.  Their national dish is...

Brochettes!

These are goat skewers!  You would think that living in a farming area, I would be able to find goat fairly easily.  Nope.  So, we traded goat for sheep (sounds like I'm playing a game...).  To go with the brochettes, we made igisafuiya, which is a chicken-based stew.  Seemed like fairly straightforward dishes to make.  Here's what we did!

BROCHETTES

1 lb goat meat or beef cut into 1-inch cubes (I used lamb)

1 onion, quartered

5 tomatoes, quartered

1/2 small can of tomato sauce

1/2 onion diced

2 tbsp vegetable bullion 

3 jalapenos

Avocado oil

Salt, to taste

1. 1.  Put the tomatoes, 1/2 onion, jalapenos, and tomato sauce into a food processor and blend until saucy and a little bit chunky.
2. 2.  Reserve half of the sauce for dipping.
3. 3.  Put half the sauce in a bowl and add the lamb and quartered onions (separate the layers of the onion) and let marinate for at least 30 minutes.
4. 4.  Form the brochettes by alternately threading meat and 2 to 3 pieces of onion onto a skewer.
5. 5.  Heat the grill and lay the skewer on the grill.
6. 6.  Brush the sauce on all sides of the brochettes, adding more of the sauce as you turn them. 
7. 7.  Cook until cooked through, and enjoy with extra sauce.

(Source: Brochettes)

IGISAFUIYA

4 chicken thighs

2 onions, chopped

2 leeks (white and green parts), thinly sliced

4 green bell peppers, seeded and cut

4 tomatoes, peeled, seeded, and diced

5 celery stalks, chopped

4 plantains, peeled, cut in half lengthwise and then cut in half

10 oz. spinach

3 tbsp tomato paste

4 tbsp avocado oil

1 hot pepper

1. 1.  In a pot with hot oil, sear chicken over medium-high heat to color on all sides.
2. 2.  Remove thighs from the pot and set aside.
3. 3.  Add onion, leeks and peppers.
4. 4.  Let this cook for about 10 minutes, stirring occasionally.
5. 5.  Add the tomatoes, celery and tomato paste and mix well. 
6. 6.  Cook on medium heat for 15 minutes, stirring regularly.
7. 7.  Cover with water, add salt and pepper, and bring to a boil. 
8. 8.  Reduce the heat to low and simmer for about 15 minutes.
9. 9.  Add the plantains, cover them with the spinach and put the chicken back on top. 
10. 10.  Add water if necessary so that the plantains are fully submerged.
11. 11.  Cover, add the whole hot pepper, and simmer over low heat for about 25 minutes. 

(Source: Igisafuiya)

The verdict?  The brochettes were very good.  We really enjoyed the skewers. I don't think the marinade did much, but it was a great dipping sauce.  The sauce was spicy, but a good amount of spice.  I think it would be really good on chips or eggs.  The lamb was tender, but a little bit gamey (the sauce helped with the gaminess too).  The Igisafuiya was interesting.  It didn't have much flavor at all, so it needed quite a bit of salt.  However, the more you ate the stew, the more it grew on you.  As leftovers, I found myself thinking the same thing: that it was very plain, but the more I ate, the better it tasted.  All in all, a good meal, but not fantastic.

  

ME

Taste of Brochettes (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 4

Flavor (1 is no flavor, 10 is packed with flavor): 6

 

HANDSOME HUSBAND

Taste of Brochettes (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 3

Flavor (1 is no flavor, 10 is packed with flavor): 5

ME

Taste of Igisafuiya (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 5

 

HANDSOME HUSBAND

Taste of Igisafuiya (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 5

Hope you join us next time in Albania!

Costa Rica

 Welcome to Costa Rica!  This is another place we would love to visit, but are a little concerned about the humidity and the heat.  The pictures I have seen from friends who have visited are incredible, so we could probably handle the heat for a bit of time...There are 121 volcanos in Costa Rica, and 7 are active.  It has more than 500,000 species of plants and animals, which makes it one of the most biodiverse places in the world.  According to Google, the population is 5.3 million people and the capital is San Jose.  Their national dish is...

Gallo Pinto

Rice and beans.  When I could eat beans, this was one of my favorite combinations.  I miss it!  So, to go with gallo pinto, we made Casado, which is a more inclusive dish with several additional items.  This dish had several different elements, which was tricky to time so everything was completed together.  So find yourself a Spectacular Sister to help with the cooking - it really helps.  Here's what we did:

GALLO PINTO

2 tbsp avocado oil

1 red bell pepper, chopped

1 onion, chopped

2 cloves garlic, minced

2 C cooked black beans, liquid reserved

1/4 C Salsa Lizano

3 C cooked rice

1/4 C chopped fresh cilantro

1. 1.  Heat oil in a large skillet over medium-high heat until shimmering. 
2. 2.  Sauté chopped bell pepper and onions until peppers are soft and onions are translucent, about 6-8 minutes. 
3. 3.   Add minced garlic and cook for 1 minute, until fragrant.
4. 4.  Add black beans, all reserved cooking liquid, and Salsa Lizano, stirring to combine. 
5. 5.  Simmer for 5 minutes, until slightly thickened and a little bit of the liquid is evaporated. 
6. 6.  Gently stir in cooked rice and cook until heated through and most of the liquid is absorbed, about 3-5 minutes.
7. 7.  Stir in chopped cilantro. 
8. 8.  Season to taste with additional Salsa Lizano, if desired, and serve.
9. 9.  Enjoy!

(Source: Gallo Pinto)

CASADO

4 chicken thighs

1 tbsp coriander

1/4 tsp garlic powder

1/4 tsp onion powder

1/8 tsp sea salt

Pepper, to taste

1 tbsp avocado oil

2 ripe plantains, peeled and cut into 1/4" pieces

1 C avocado oil

1 head of iceberg lettuce, shredded

1 tomato, sliced

1 carrot, grated

Salad dressing

Gallo pinto

4 Eggs, Fried

1 Cup queso fresco, sliced

1. 1.  In a small bowl blend spices together. 
2. 2.  In a large skillet, heat oil over medium heat. 
3. 3.  Sprinkle both sides of chicken with spice blend. 
4. 4.  Cook on each side for 4 minutes or until cooked through.
5. 5.  In a large skillet pour about 1" of oil. 
6. 6.  Heat oil over high heat. 
7. 7.  Place plantain sections in oil and cook until golden brown. 
8. 8.  Remove from oil and drain on a paper towel-lined plate.
9. 9.  Prepare the salad by combining the lettuce, grated carrot and tomato slices. 
10. 10. Season with salt, pepper and dressing, set aside.
11. 11. Lastly, fry the eggs.
12. 12. When everything is ready to serve each plate will get one chicken thigh, with a serving of fried plantains to the side, followed by salad, rice, beans, one fried egg and some slices of queso fresco.
13. 13.  Enjoy!

(Source: Casado)

COSTA RICAN OATMEAL COOKIES

200 g brown sugar

250 g softened butter

2 egg whites

300 g gluten free flour

200 g oats

90 g chocolate chips

1 1/2 tbsp cinnamon

1/2 tsp chili powder

1 tbsp vanilla

1 tsp baking powder

3/4 tsp baking soda

1. 1.  Beat butter, sugar and egg whites for a couple of minutes until fluffy. 
2. 2.  Add vanilla. 
3. 3.  In a separate bowl, mix all the dry ingredients and add to the butter mixture. 
4. 4.  Mix just until combined. 
5. 5.  Preheat oven to 375 F. 
6. 6.  Scoop cookie dough onto a lined baking tray. 
7. 7.  Bake for 12 minutes, take out of the oven and let cool completely before storing them.
8. 8.  Enjoy!

(Source: Costa Rican Oatmeal Cookies)

The verdict?  I will have to let Handsome Husband tell you how the gallo pinto was.  I kept some rice aside for myself to eat with the casado.  Overall, the casado was delicious.  I even enjoyed the plantains!  I made some extra lizano, and it was delicious on the rice and chicken.  We haven't been disappointed by Central and South American cuisines, and this one was added to the list.  The Nifty Niece even said that this was a "must make again!".   Guess we will have to! The cookies were delicious.  The hint of cinnamon and chili powder were such an amazing addition to the flavors.  Handsome Husband declared them some of the best chocolate chip cookies he has ever had!  We will definitely make these again!

The gallo pinto was pretty standard. Not to say it wasn't good, because there is something about beans and rice that is just inherently tasty... which probably accounts for why we have seen that several times as a national dish, and I'm never disappointed to see it on the menu!

Oh, and the cookies were indeed fantastic, and a repeat has been requested for tomorrow.

    

ME

Taste of Gallo Pinto (1 is terrible, 10 is amazing): NA

Spicy (hot) (1 is not at all spicy, 10 is uneatable): NA

Flavor (1 is no flavor, 10 is packed with flavor): NA

 

HANDSOME HUSBAND

Taste of Gallo Pinto (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 7

ME

Taste of Casada (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 7

 

HANDSOME HUSBAND

Taste of Casada (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 8

ME

Taste of Costa Rican Oatmeal Cookies (1 is terrible, 10 is amazing): 9

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 9

 

HANDSOME HUSBAND

Taste of Costa Rican Oatmeal Cookies (1 is terrible, 10 is amazing): 9

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 9

Hope you enjoyed reading about Costa Rica.  Join us next time in Rwanda! 

Syria

 Welcome to Syria!  Syria gained its independence from France in 1946 after WWII.  Syria is home to the oldest library in the world -- in 1974, the ancient city of Ebla was discovered along with around 1,800 clay tablets dating from around 3,000 BC. Syrians are some of the lightest drinkers in the world: the average Syrian consumes just 0.1 liters of alcohol per year.  According to Google, the population of Syria is 24.26 million people and the capital is Damascus.  Their national dish is...

Kibbeh!

They look like little footballs!  However, to make kibbeh, you need to use bulger wheat, which I cannot eat. So it was off to the recipes to find something to make with the kibbeh.  We found Batata Harra (which is a spicy potato), Syrian Salad, and Fattet Djaj, which is a chicken and rice dish.  It was a very full, busy kitchen, but the smells were wonderful.  I did the prep over two days, just to make it easier on myself.  Here's what I did:

KIBBEH

For the shell:

1 lb bulgur wheat

1 1/2 C cold water.

1/2 lb ground beef

1 1/2 tsp salt

1 tsp pepper

1/2 C onion, diced

1 C plus 2 tbsp water

For the filling:

2 tbsp oil

1 onion, diced

1 lb ground beef

1 1/2 tsp salt

1 tsp allspice

1/2 tsp pepper

1 1/2 tsp paprika

1/3 C pine nuts

Iced water for shaping and forming

Oil for frying

1. 1. In a deep bowl, add bulgur wheat and pour water over, cover and let it soak for 30 minutes.
2. 2. In a large skillet, over medium heat, add oil and sauté onions until translucent.
3. 3. Add the ground meat and stir until it is browned. 
4. 5. Add the seasoning, mix well.
5. 6. Turn heat off and stir in the pine nuts.
6. 7. Add the onion, ground beef, salt and pepper to the bulgur wheat and combine well.
7. 8. Transfer the mixture to the bowl of food processor in batches, adding a couple of tablespoons of water and processing until mixed each time. 
8. 9. Refrigerate the mixture for 30 minutes.
9. 10. Fill a measuring cup with cold water and add some ice (this is for when you roll the kibbeh).
10. 11. Prepare a baking sheet and line it with parchment paper and set next to you.
11. 12. Lightly dip your hands in the cold water and take about 3 Tablespoons of the shell mixture then roll into a ball the size of a golf ball.
12. 13. Place the ball in your left hand and using the index finger of the other hand poke a small hole in one end of the ball reaching to the middle of the ball.
13. 14. Gently roll the ball into your left hand while pressing your index finger in a circular motion.
14. Keep doing this until the hole is bigger; make sure not to press too hard on the walls of the kibbeh or it might break or tear.
15. 15. Now take about 3/4 teaspoon of the filling and fill the hole of the kibbeh, do not overstuff.
16. 16. Close the end of the kibbeh by pinching the end together, make sure to dip your fingers in the iced water every now and then.
17. 17. Place the kibbeh on the baking sheet and continue until the whole batch is done.
18. 18. Cover and refrigerate until firm, about 1 hour,
19. 19. In a deep frying pan add oil enough to cover the kibbeh when put in it.
20. 20. Heat oil on medium-high , between 355F-375F. 
21. 21. Add cold kibbeh and fry for 4 minutes until dark brown.
22. 22. Transfer the Kibbeh to a plate lined with paper towel.
23. 23. Continue until you are done with them all.
24. 24. Serve hot and enjoy!

(Source: Kibbeh)

BATATA HARRA

2 lbs potatoes, cut into 1-inch cubes or baby potatoes

3/4 tsp onion powder

1/4 tsp garlic powder

1/2 tsp salt

1/4 tsp pepper 

1/2 tsp paprika

2 tbsp avocado oil

Cilantro Sauce

2 tbsp avocado oil

1 tsp garlic, minced

1/4 tsp cayenne 

1/2 C cilantro, chopped

1/2 tsp paprika

1 tsp lemon juice

1. 
   
2. 1. Preheat the oven to 425 degrees.
3. 2. Pat the 2 lbs potatoes dry with paper towels or a clean kitchen towel until they're completely dry.
4. 3. Mix the onion powder, garlic powder, salt, pepper, and paprika in a medium bowl. 
5. 4. Stir in the avocado oil to make a paste.
6. 5. Add the potatoes to the spice mix and coat evenly until every surface is covered.
7. 6. Line a baking sheet with aluminum foil and coat the foil with oil.
8. 7. Spread the potatoes in a single layer on a baking sheet.
9. 8. Bake for 25 to 30 minutes or until the potatoes are cooked through and golden in color. 
10. 9. Transfer potatoes to a serving dish.
11. 10. In a small saucepan, saute garlic in avocado oil over medium heat. 
12. 11. Turn the heat down to low and add cayenne and stir briefly. 
13. 12. Stir in cilantro, paprika, and lemon juice. 
14. 13. Stir to combine and remove from heat.
15. 14. Add cilantro garlic sauce to the potatoes. 
16. 15. Stir all ingredients together and serve immediately as a side dish or appetizer.

(Source: Batata Harra)

SYRIAN SALAD WITH ZA'ATAR VINAIGRETTE

4 C Romaine Lettuce, chopped

1 C diced tomato

1 C diced cucumber

1/2 C thinly sliced red onion

1/4 C minced parsley

1/4 C minced fresh mint

2 cloves garlic, grated

1/4 C avocado oil

1/4 C lemon juice

2 tbsp za'atar

Salt and pepper, to taste

1. 1. Place the first six ingredients in a large salad bowl (Romaine through mint)
2. 2. Squeeze juice of one lemon around the bowl, carefully holding your opposite hand underneath to catch the seeds.
3. 3. Using a microplane, grate the garlic directly over the salad.
4. 4. Drizzle salad with oil and lemon juice, then sprinkle with za'atar. 
5. 5. Season with salt and pepper to taste.
6. 6. Gently toss the salad together and enjoy!

(Source: Syrian Salad with Za'atar Vinaigrette)

SYRIAN FATTET DJAJ

1 rotisserie chicken, chopped

3 gluten free pita breads, cut into small squares

Vegetable oil, for frying

3 C cooked rice

2 cloves of garlic, minced

2 C plain yogurt

1/4 C tahini

Juice of 1 lime

1/2 C toasted sliced almonds to garnish

Salt and pepper, to taste

1/2 tsp cinnamon

Chopped parsley, to garnish

1. 1. Start by heating the vegetable oil, over medium heat, and frying the pita squares until golden and crispy. 
2. 2. Transfer to a plate lined with paper towel to soak up the extra grease and set aside.
3. 3. Prepare the sauce by combining the mashed garlic and the yogurt and whisk until smooth. 
4. 4. Add the tahini while whisking and, finally, the lime juice. 
5. 5. Season with salt and pepper and reserve.
6. 6. Make sure your shredded chicken and rice are warm before assembling the Fattet Djaj and work quickly so everything is still warm when you serve it.
7. 7. In a big casserole dish or serving platter, start with the pita squares, evenly distributed in a single layer.
8. 8. The next layer is the rice and finally 2/3 of the chicken.
9. 9. Top with the yogurt sauce and the remaining chicken and finish by sprinkling the toasted nuts, the chopped parsley and the cinnamon. 
10. 10. Serve warm and enjoy!

(Source: Syrian Fattet Djaj)

The verdict?  The Fattet Djaj was ok.  It was a very strange combination of flavors and textures.  I think it needed more seasoning and needed more sauce.  It was slightly dry unless you had a spoonful of sauce.  And the combination of the cinnamon and the yogurt made it slightly sweet, but not icky sweet.  Then you had the soft rice and chicken with the crunchy almonds.  It was a party in your mouth!  The fried pita bread at the bottom didn't add much.  I think it would have been better to fry the pitas and used them as chips and eaten the Fattet Djaj as a dip.  It was also a little bit odd that it is supposed to be served lukewarm... I'm sure the health department would have something to say about that!  The potatoes were good, but had a kick to them!  I would recommend roasting them a bit more so they are more crispy - maybe put them under the broiler for the last 5 minutes.  I didn't care much for the salad.  I think it would have been fine without all the different spices in the za'atar mix, but that's what is unique about the salad!  I think more tomatoes would have been good too :-)  I did forget to take a picture of the salad...oops!  I will let Handsome Husband tell you about the Kibbeh!

The Kibbeh was very interesting. It was firm and almost crunchy, and I had no idea that there was actually ground beef in the shell until I previewed the blog post! Very odd, but it worked! It was a little bit dry and crumbly, but the flavor was mild and nice. The savory flavors were a good addition to the rest of the meal.

    

ME

Taste of Kibbeh (1 is terrible, 10 is amazing): NA

Spicy (hot) (1 is not at all spicy, 10 is uneatable): NA

Flavor (1 is no flavor, 10 is packed with flavor): NA

 

HANDSOME HUSBAND

Taste of Kibbeh (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 6

ME

Taste of Batata Harra (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 3

Flavor (1 is no flavor, 10 is packed with flavor): 7

 

HANDSOME HUSBAND

Taste of Batata Harra (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 1

Flavor (1 is no flavor, 10 is packed with flavor): 7

ME

Taste of Syrian Salad (1 is terrible, 10 is amazing): 5

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 6

 

HANDSOME HUSBAND

Taste of Syrian Salad (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 7

ME

Taste of Fattet Djaj (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 5

 

HANDSOME HUSBAND

Taste of Fattet Djaj (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 6

Hope you enjoyed reading about Syria.  Come with us to Costa Rica next time!

Grenada

 Welcome to Grenada!  A neighbor to our last country, St. Vincent and Grenadines, Grenada is another country in the Caribbean.  It is known as the "Island of Spice", and exports many spices.  It is the second largest producer of Nutmeg (second to Indonesia!).  Grenada is also home to the first underwater sculpture museum - interesting!  According to Google, Grenada has a population of 117,000 people and the capital is St. George.  Their national dish is...

Oil Down!

Sounds appetizing, right?  I have to admit, I wasn't too excited to try this meal.  I found a couple other dishes to make too: Nutmeg Chicken and Nutmeg Ice Cream!  Since I had leftover breadfruit from St. Vincent and Grenadines, and Oil Down has breadfruit, I figured why not.  We did this country over two days, and I'm glad we did!  The ice cream took a little bit of planning ahead, but the chicken and Oil Down were quick, easy meals.  Here's what I did:

OIL DOWN

1 breadfruit

1 whole hot green pepper (I used Ancho)

1 tsp thyme

1/2 oz saffron

2 tbsp curry powder

12 oz salted meat (I used spam)

6 C coconut milk

4 C spinach

Salt, to taste

1. 1. Cut the breadfruit into slices about 1 1/2 inches thick
2. 2. Cut the meat into bite-sized pieces and place them in the bottom of a large pot
3. 3. Arrange the breadfruit over the meat
4. 4. Add the seasonings and coconut milk
5. 5. Cover the pot and bring it to a boil
6. 6. Add spinach to the pot.
7. 7. Cook until the breadfruit is tender and the liquid has mostly absorbed (about 30 minutes)
8. 8. Serve hot and enjoy!

(Source: Oil Down)

NUTMEG CHICKEN

Nutmeg syrup

1/3 C sugar

2 tbsp maple syrup

1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 C gluten free soy sauce

1/4 tsp ginger

1/4 tsp chili flakes

1 C water

1/2 tbsp tapioca starch

Chicken

2 tbsp coconut oil

2 lb chicken thighs

3 garlic cloves, minced

1 onion, chopped

2 tbsp poultry seasoning

1 tsp thyme

1 tsp salt

1 tsp pepper

1. 1. Place the chicken in a medium sized bowl and season with the poultry seasoning, salt, thyme and back pepper, and set aside
2. 2. Add the sugar, cinnamon, nutmeg, ginger, and chili flakes in a saucepan
3. 3. Mix the gluten free soy sauce, maple syrup, water and tapioca starch together then pour it into the saucepan
4. 4. Bring the saucepan to a boil, and reduce to a simmer while stirring for 5 minutes; then set aside
5. 5. Meanwhile heat the oil on medium heat
6. 6. Proceed to sauté the garlic and onion until soft and translucent
7. 7. Add the seasoned chicken to the pan and proceed to cook the chicken until just white (it won't be cooked all the way.  Also, make sure there is no water or liquid in the pan before the next step)
8. 8. Pour the nutmeg syrup all over the chicken and bring to a rolling boil
9. 9. Reduce the flame to medium-low, cover the pan with lid and occasionally baste the chicken throughout the 20-25 minute cooking time
10. 10. If you are left with excess liquid and want the syrup to adhere to the chicken increase heat to high and allow the liquid to evaporate and stick to the chicken (be careful not to burn the chicken)
11. 11. Enjoy with rice!

(Source: Nutmeg Chicken)

NUTMEG ICE CREAM

1 1/2 C milk

1 1/2 C heavy cream

3 eggs

3/4 C sugar

1 tbsp fresh nutmeg; grated (about 1 whole nutmeg)

1/8 tsp salt

1 tsp vanilla

1. 1. In a saucepan bring the milk and the cream to almost boiling - do not let it boil - then turn off the heat
2. 2. In a bowl whisk together the eggs, sugar, nutmeg, salt, and vanilla
3. 3. Whisk 1/2 cup of the milk mixture into the egg mixture, and whisk that mixture into the remaining milk mixture
4. 4. Cook the custard over moderate heat, stirring constantly with a wooden spoon, until it registers 175 F on a candy thermometer
5. 5. Transfer the custard to a metal bowl set in a larger bowl of ice and cold water and stir it until it is cold
6. 6. Freeze the custard in an ice-cream maker according to the manufacturer's instructions
7. 7. Enjoy

(Source: Nutmeg Ice Cream)

The verdict?  So many thoughts on this one.  Let's start with Oil Down.  I didn't think this meal was anything special at first.  It was OK to eat, but nothing to write home about.  But then we hit the sauce.  The sauce was GOOD.  It was delicious on the breadfruit.  We didn't taste the spam in the dish at all.  If I were to make it again, I would cut the breadfruit into smaller, bite-sized pieces, and make more sauce (double the recipe, except for the breadfruit, spinach, and salt meat).  The more we ate the dish, the better we liked it.  The nutmeg chicken was delicious.  I didn't know what to expect with it, but it was so good.  It was a warming meal - like something you would eat in the fall or winter.  When I make it again, I won't put as much sugar in - I would probably only do half the sugar it calls for.  I would also chunk the meat instead of leaving it whole.  The ice cream was interesting.  It really reminded me of the Christmas cookies that my sister makes each Christmas - it was good!  Rich, but good.  

 

ME

Taste of Oil Down (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 7

 

HANDSOME HUSBAND

Taste of Oil Down (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 8

ME

Taste of Nutmeg Chicken (1 is terrible, 10 is amazing): 9

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 8

 

HANDSOME HUSBAND

Taste of Nutmeg Chicken (1 is terrible, 10 is amazing): 8

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 8

ME

Taste of Nutmeg Ice Cream (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 7

 

HANDSOME HUSBAND

Taste of Nutmeg Ice Cream (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 7

Hope you enjoyed Grenada!  Join us next time in a mystery country!

Indonesia

 Welcome to Indonesia!  Indonesia is comprised of over 17,000 islands, and only 6,000 of them are inhabited.  Indonesia is home to the Komodo Dragon, and the Tarsier, which has eyes that are heavier than its brain!  It is a very biodiverse country, second only to Brazil.  Indonesia is also one of the top nutmeg exporters in the world.  Their population is 283.59 million people and the capital is Jakarta.  Their national dish is...

Nasi Goreng

It is a fried rice dish - it looked delicious!  To go with the nasi goreng, we made chicken called ayam goreng.  I did make a few adjustments to the reicpie, so if you want to do it exactly like the original recipe, I would encourage you to go to the link rather than follow my directions.  We had some Fabulous Friends over for dinner, which always makes dinner taste better.  Here's what I did:

NASI GORENG

3 cups Cooked Rice

2 Eggs

5 Shallots

4 cloves Garlic

1 Red Chili

1/2 tsp Shrimp Paste

2 tbsp gluten free Sweet Soy Sauce

1 cup bell pepper, chopped

1 head of bok choy

Salt & Pepper, to taste

1 tbsp Avocado oil

4 sliced Cucumber, for garnish

2 sliced Tomato, for garnish

2 small red chilies, for garnish

1. 1.  Grind shallots, garlic, chili, shrimp paste and salt until smooth and evenly mixed
2. 2.  Heat oil in a wok over medium heat
3. 3.  Add the spice mix and stir fry for about 2 minutes
4. 4.  Add eggs and stir until they become scrambled
5. 5.  Add rice and stir until evenly mixed
6. 6.  Add pepper, salt, sweet soy sauce and bok choi
7. 7.  Serve and garnish with tomato, cucumber, and red chilis.
8. 8.  Enjoy!

(Source: Nasi Goreng)

AYAM GORENG

10 chicken thighs

6 Shallots

3 cloves Garlic

4 cm Galangal (as big as half a thumb)

3 cm Turmeric

4 cm Ginger (as big as half a thumb)

1.5 tsp Salt

1 cup Water

2 Bay leaves

1/2 tsp White pepper

1 Lemongrass crushed

3 pcs Keffir Lime Leaves (optional)

Cooking Oil for frying

1. 1.  Grind shallots, garlic, galangal, turmeric and ginger with a spice grinder until smooth and evenly mixed
2. 2.  Place chicken into a pot, then add water, spice paste, salt, bay leaves, white pepper, lemongrass, and keffir lime leaves. Mix well
3. 3.  Cover the pot with the lid, bring to boil and then reduce the heat to low
4. 4.  Simmer the chicken for 15 minutes, open the lid then turn the chicken over so that all sides are seasoned.
5. 5.  Cover the pot with the lid then simmer again until water evaporates about 10 more minutes.
6. 6.  Turn off the heat and set aside
7. 7.  In a new pot, fry the chicken with cooking oil until golden brown
8. 8.  After the fried chicken is cooked, rest it on a cooling rack to remove excess oil.
9. 9.  Serve and enjoy!

(Source: Ayam Goreng)

The verdict?  Well, I think if I actually did it right, it would have been a lot better.  Make sure, if you make this, that you use 3 C of COOKED rice, not uncooked rice...It was pretty bland, but that's because we had double the rice it should have had!  I think the actual dish would have been great - the spices smelled amazing.  The rice was OK, and the bok choy added a nice texture and unique flavor to fried rice.  The chicken had great flavor!  It was nicely crispy, but nice and tender on the inside.  I'm not sure if that would be something we would make again, but glad that we tried it.

ME

Taste of Nasi Goreng (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 4

Flavor (1 is no flavor, 10 is packed with flavor): 6

 

HANDSOME HUSBAND

Taste of Nasi Goreng (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 3

Flavor (1 is no flavor, 10 is packed with flavor): 5

ME

Taste of Ayam Goreng (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 7

 

HANDSOME HUSBAND

Taste of Ayam Goreng (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 6

Join us next time in Chad!

Algeria

 Welcome to Algeria!  Algeria is the largest country in Africa, and the tenth-largest country in the world!  It is also home to the Sahara Desert, which covers 4/5 of the land mass of Algeria!  Their national animal is the Fennec fox, which is the smallest fox in the world, but has 6-inch ears!  They are pretty cute!  According to Google, the population of Algeria is 47.74 million people and the capital is Algiers.  Their national dish is...

Couscous!

I'm seeing a theme with African nations...Their national dish is usually something to do with cornmeal and water, peanuts, stew, or couscous!  Sadly, I couldn't eat the couscous, but Handsome Husband could!  To go along with the couscous, I made a chicken stew and Maaqouda, which is like a potato dumpling.  In looking at the recipes, it didn't look like it would take us much time to cook.  But there were a lot of things I was keeping track of!  Here's what I did:

ALGERIAN CHICKEN COUSCOUS

1 C couscous

4 chicken thighs

2 potatoes, quartered

1 carrot, cut into 2-inch pieces

1 onion, diced

1 can diced tomatoes, liquid included

Small bunch parsley, chopped

1 tbsp butter

1 tsp saffron

1 tsp ground ginger

1 tsp ground turmeric

1 tsp salt

1 tsp pepper

1 tbsp avocado oil

1. Place a large pot on medium heat and melt butter. 
2. Add chicken, chopped onion, saffron, ginger, turmeric, salt and pepper to the pot.
3. Cook to brown the chicken and mix everything together.
4. Add the tomatoes and parsley to the pot. 
5. Cover with hot water and cook for 10 min.
6. Place the couscous in a shallow dish and add 1/2 tsp of salt and 1tbsp of avocado oil. 
7. Mix it with your fingers. You want to make sure all the grains are nicely coated. 
8. Transfer potatoes and carrots into the pot with chicken and boil for another 20 min or until cooked.
9. Cook the couscous in a separate pot according to the directions (mine said to boil water, put the couscous in the water, and let it stand for 5 minutes). 
10. Serve couscous in a deep-dish plate, add chicken and veggies on top. Pour as much sauce as you like. 
11. Enjoy!

(Source: Algerian Chicken Couscous)

MAAQOUDA

1 lb potatoes

1 egg, beaten

2 tbsp gluten free breadcrumbs

1/4 tsp garlic powder

1/4 tsp onion powder

1 1/2 tbsp finely chopped parsley

1/4 tsp turmeric

1/4 tsp cumin

Gluten free flour (for coating)

Salt and pepper, to taste

Oil for frying

1. Bring a large pot of salted water to a boil and cook the potatoes until tender.
2. When the potatoes are cooked, drain and mash them. 
3. Add the breadcrumbs, garlic, onion, cumin, turmeric, parsley, beaten egg, salt and pepper. 
4. Stir to incorporate all the ingredients. If the mixture is too firm, add some breadcrumbs.
5. Shape 2-inch diameter patties.
6. In a large saucepan, heat enough oil for deep frying to 350F.
7. Drench maaqouda in flour to cover both sides. 
8. Remove excess flour and deep fry on one side, then the other. 
9. Drain on paper towels and serve with freshly squeezed lemon.
10. Enjoy!

(Source: Maaqouda)

The verdict?  Well, first of all, I forgot to take a picture - oops! The chicken stew needed salt - I would double it next time.  The flavors and spices were similar to those of Morocco; this makes sense, since Algeria borders Morocco!  It smelled amazing as it was cooking.  I thought that it would be tricky to cut the chicken while it was in the stew, but it just shredded beautifully.  We ate the stew and chicken with some homemade bread - delicious!  The maaqiudas were really good as well, and it wasn't as labor-intensive as several other frying recipes have been.  I don't think it needed the flour coating - I think it would have been fine with no coating.  They had really good flavor, and were tasty with the lemon squeezed on them!  Handsome Husband will have to tell you about the couscous.

The couscous was quite tasty, and very fluffy.  I was surprised by the light texture of it, even after it had soaked up some of the sauce... and the couscous and sauce was a great combination, they blended very well. It also made a great base for the chicken and veggies.

ME

Taste of Algerian Chicken Couscous (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 7

 

HANDSOME HUSBAND

Taste of Algerian Chicken Couscous (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 7

ME

Taste of Maaqouda (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 8

 

HANDSOME HUSBAND

Taste of Maaqouda (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 6

Join us next time in Indonesia! 

Saudi Arabia

 Welcome to Saudi Arabia!  I always want to sing the opening song to Disney's "Aladdin" when I think of Saudi Arabia - no idea why.  Saudi Arabia is the largest country in the Middle East, and is the 12th largest country in the world.  Up until 2018, Saudi Arabia was the only country in the world that did not allow women to drive!  95% of Saudi Arabia is desert.  No thank you.  According to Google, Saudi Arabia has a population of 37.17 million people and the capital is Riyadh.  Their national dish is...

Kabsa!

We've made something like this before in Bahrain, Qatar, and UAE. It is a chicken and rice dish, with a bunch of spices. We learned that you have to be careful when you eat it, so as not to eat the large spices or mistake the limes for chicken...It wasn't a difficult meal at all to make.  Here's what we did:

KABSA

1 1/2 C Basmati rice

1 package of chicken thighs (from Costco)

For Chicken Kabsa Base

1/2 C avocado oil

1 large onion, thinly sliced

6 garlic cloves, chopped finely

1 can diced tomatoes

5 tbsp Baharat spice blend

1/4 C tomato paste

2 tbsp orange zest

Salt to taste

3 1/2 C water

For Sauteing Carrots

2 tbsp avocado oil

1 large carrot, grated

Whole Spices

1 stick cinnamon

2 bay beaves

4 cardamom pods

4 cloves

2 dried limes

For Garnishing

1/2 C almonds

1/4 C raisins

1. Wash and soak basmati rice for 1 hour. 
2. Soak almonds in hot water, we will be using it for garnish.
3. Heat oil in a large pan. 
4. Add in onions, garlic and salt. 
5. Sauté for 2 minutes. 
6. Add in chicken, and sear it for 5 mins on each side.
7. Add in tomatoes, baharat, tomato puree, whole spices, orange zest, dried limes, and mix well.
8. Add in water and mix well. 
9. Bring it to a boil, cover and simmer for 30 to 40 mins till the chicken is cooked completely.
10. Remove the chicken and set aside.
11. Meanwhile, heat 2 tbsp avocado oil in a pan, add in carrots and sauté it for 5 mins. 
12. Set this aside.
13. Add the drained basmati rice into the liquid. 
14. Add in sauteed carrots and mix well. 
15. Cook on high heat till everything comes to a boil. 
16. Cover and simmer it for 20 mins until the rice has absorbed all the liquid. 
17. Once the rice is cooked, fluff it with a fork. 
18. Cover and set aside for 10 mins.
19. Set oven to broil. 
20. Line a baking tray with foil and grease it well with oil.
21. Take the cooked chicken and arrange it on a baking tray. 
22. Sprinkle the top with some more baharat and drizzle some oil over it and pop it into the oven and broil for 5 mins.
23. Spoon rice onto a serving plate, place the broiled chicken on top of rice and sprinkle with nuts. 
24. Serve and enjoy!

(Source: Kabsa

The verdict?  It smelled amazing as it was cooking, so we expected this meal to have a lot more flavor than it did.  It was just OK.  I think the chicken was way overcooked - if I did it again, I would either a) use bone-in chicken or b) not broil it.  I don't think the broiling did anything for the dish.  I would also cook the raisins and almonds in the dish.  They were very weird on top raw.  The dish also needed more salt than was called for.  I also cut the rice that the original recipe called for in half.  Three cups of rice seemed overkill.  And we have a ton of leftovers...Overall, an OK dish, but not anything great.

ME

Taste of Kabsa (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 6

 

HANDSOME HUSBAND

Taste of Kabsa (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 5

Another country in the books.  Can you believe we've made it through 132 countries?!  Join us next time in Denmark!

Singapre

 Welcome to Singapore!  This is a country that, when I think of it, I think something like the jungles of Thailand, not the infrastructure of Abu Dabi!  But Singapore has lots of high-rises and is a huge city.  Singapore is the only island-city-state in the world: this means the whole country is basically just one big city, without a capital. It is one of only three surviving city-states in the world. The other two are Monaco and Vatican City. It is home to the largest indoor waterfall in the world, and the pictures are stunning.  It's in one of the airports, so maybe a trip to Singapore is in the cards?  There are several more things about Singapore that I could add here, but I think maybe we should just go and see for ourselves...  According to Google, the population of Singapore is 5.3 million people and the capital is Singapore (see above for the explanation :-) ).  Their national dish is...

Hainanese Chicken and Rice!

It looked simple enough...but there were lots of little steps to this meal.  And who doesn't love chicken and rice? It's a classic!  To go along with the Hainanese chicken and rice, we made Mango Sago, which is like a mango tapioca pudding-like dish.  Here's what we did:

HAINANESE CHICKEN AND RICE

For the Chicken

1 whole chicken

1/4 C salt for exfoliating (the salt is for cleaning the chicken, this is not consumed)

4 inch section of fresh ginger peeled and cut into 1/4'' slices

4 cloves garlic

2 stalks green onion cut into 1" sections (both green and white parts)

1 tbsp sesame oil

For the Rice

2 tbsp avocado oil

2 cloves garlic, finely minced

1 shallot, minced

1 inch section of ginger, finely minced

2 C rice

2 C reserved chicken poaching broth

1/2 tsp sesame oil

For the Chili Sauce

1 tbsp lime juice

2 tbsp reserved chicken poaching broth

2 tsp sugar

4 tbsp sriracha chili sauce

4 cloves garlic

1 inch section of ginger, peeled

For the Ginger Garlic Sauce

4 tbsp avocado oil

2 tbsp fresh ginger, grated

2 cloves garlic, minced

1/2 tsp salt

1 tsp rice vinegar

COOK THE CHICKEN: 

1. Boil a large pot of water. 
2. Clean the chicken by exfoliating with kosher or coarse salt. Rinse chicken well, inside and outside.
3. When water is at a hard boil, add the chicken. 
4. Return to hard boil, let scum come to the surface. 
5. Boil for 5 minutes. Discard all the water, including the scum.
6. Refill pot with clean water to cover the chicken by 1-inch, and add in the garlic, green onion and ginger. 
7. Bring the pot to a boil over high heat, then immediately turn the heat to low to keep a simmer.
8. Cook for about 30 minutes more.
9. The chicken is done when it reaches 160 degrees.  The chicken will continue to cook to 165F during rest.
10. When the chicken is cooked through, turn off the heat and remove the pot from the burner.
11. Immediately lift and transfer the chicken into a bath of ice water to cool. The quick cooling will stop the cooking process, keeping the meat soft and tender. 
12. After cooling, pat the chicken dry with paper towels and rub the sesame oil all over the chicken. This will help prevent the chicken from drying out.

SEASON SOUP: 

1. Discard the garlic, ginger and green onion. Season the soup with salt to taste.

COOK THE RICE: 

1. In a pot, heat 2 tablespoons of avocado oil over medium-high heat. 
2. When hot, add the ginger, shallots and the garlic and fry until your kitchen smells like heaven. 
3. Add in the uncooked rice and stir to coat, cook for an additional minute. 
4. Add the sesame oil, mix well.
5. Add 2 cups of your reserved poaching broth and bring to a boil. 
6. Immediately turn the heat down to low, cover the pot and cook for 15 minutes. 
7. Remove from heat and let sit (with lid still on) for 5-10 minutes more.
8. While the rice is cooking, make the sauces and carve the chicken for serving.

MAKE SAUCES: 

1. To make the chili sauce: Blend your chili sauce ingredients in a blender until smooth and bright red.
2. To make the ginger garlic sauce: In a small saucepan, heat the cooking oil until very hot, when you start seeing wisps of smoke. 
3. Turn off heat. 
4. Immediately add garlic and ginger and let it sizzle for a few seconds. 
5. Once it settles, stir in salt and vinegar.
6. Serve all together and enjoy!

(Source: Hainanese Chicken and Rice)

MANGO SAGO

1 large ripe mango

1/4 C Sago pearls, medium size

1/2 C condensed milk

1 tbsp sugar

1 C milk

1. Cook the sago pearls according to the package directions, until they turn transparent and gets cooked.
2. Drain the cooked sago pearls and wash again under the running water, this removes additional starch.
3. Peel and chop mango into small pieces.
4. Reserve 1/4 cup of pieces for usage later.
5. Boil milk until it is reduced to half and cool the milk.
6. Grind the cooled milk, mango pieces, condensed milk and sugar to a smooth puree in a blender. 
7. Now mix the pureed mango mixture with the cooked and washed sago pearls to a uniform mixture.
8. The consistency should be slightly thick.
9. Add reserved mango pieces, mix, and pour into individual bowls and garnish with few mango pieces and chill it for 2-3 hrs.
10. Enjoy!

(Source: Mango Sago)

The verdict?  This dish was a bit underwhelming.  We expected a lot more flavor, with this meal being from Singapore.  But it wasn't exciting at all.  It tasted like plain chicken and rice.  However, the garlic ginger sauce was delicious.  We put that on everything, and it helped make it better.  We were not impressed with the mango sago either.  The flavors were strange: it tasted like an artificially sweet mango.  Then you add the textures of the sago pearls, and it was just off.  We ended up throwing it out.  I wonder if you liked tapioca pudding if you would like this.  Overall, underwhelming dish.  

 

ME

Taste of Hainanese Chicken and Rice (1 is terrible, 10 is amazing): 5

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 4

 

HANDSOME HUSBAND

Taste of Hainanese Chicken and Rice (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 4

ME

Taste of Mango Sago (1 is terrible, 10 is amazing): 4

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 4

 

HANDSOME HUSBAND

Taste of Mango Sago (1 is terrible, 10 is amazing): 6

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 7

Another country in the books!  Join us next time as we eat in Cameroon!

Mali

 Welcome to Mali!  Or maybe not, as US citizens are no longer permitted to go to Mali!  Mali is home to the largest mud-brick building in existence - it looks amazing!  Every April, residents reconstruct the walls of this building (a mosque) with mud during a festival.  Mali also houses part of the Sahara Desert.  According to Google, the population of Mali is 21.99 million people and the capital is Bamako.  Their national dish is...

Tiguadege Na!

Literally translated it means, "meat in peanut butter".  It is a peanut butter stew.  Seems to be a theme of Africa...To go with the Tiguadege Na, we just ate rice.  A very simple meal!  Here's what I did:

TIGUADEGE NA

1 lb chicken thighs, in large chunks

1 onion, chopped

5 garlic cloves, minced

4 tbsp peanut butter

1 can diced tomatoes

1 can tomato paste

2 tbsp avocado oil

2 celery sticks, chopped

2 carrots, chopped

2 potatoes, chopped

1 large sweet potato, chopped

1 green cabbage, shredded

1 green pepper, diced

1 jalepeno, minced

Chicken stock, enough to cover ingredients (I used about 8 cups)

Pepper and salt, to taste

1. In a large pot, heat the oil over medium heat and fry the chicken until slightly browned.
2. Set aside and fry the onions, garlic, celery, and bell pepper in the same pot.
3. Stir in the tomatoes, tomato paste, chili, and peanut butter.
4. Cook for a few minutes and then add the chicken stock and chicken pieces.
5. Allow to boil for about 10 minutes then add your veggies, salt and pepper
6. Allow to cook for 20 minutes, or until veggies and potatoes are tender.
7. Serve with rice, and enjoy!

(Source: Tiguadege Na)

The verdict?  This stew was very much like many of the other peanut butter soups or peanut butter chicken dishes we have had.  However, we really liked the addition of a sweet potato to the dish.  It brought a sweetness that worked very well with the rest of the stew.  If you make this, know that it makes A LOT of stew, and you will probably have leftovers!  All in all, a very pleasant and yummy dish!

ME

Taste of Tiguadege Na (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 2

Flavor (1 is no flavor, 10 is packed with flavor): 7

 

HANDSOME HUSBAND

Taste of Tiguadege Na (1 is terrible, 10 is amazing): 7

Spicy (hot) (1 is not at all spicy, 10 is uneatable): 0

Flavor (1 is no flavor, 10 is packed with flavor): 7

Join us next time in Venezuela!